Fried Grouse Cutlets

Ingredients

• three young Grouse
• 2 dessert-spoonfuls of chopped shallots
• the juice of two lemons
• 1 teacupful of raw mushrooms
• 1 breakfast-cupful of melted meat glaze
• 5oz. of butter
• 2 table-spoonfuls of gherkins
• 1 teaspoonful of tarragon-leaves
• 1 table-spoonful of soy

Method

1. 1

   Prepare and cut Grouse in halves, beat, skin, roll in butter and breadcrumbs, season, and fry for twelve minutes.

2. 2

   Make sauce with herbs, shallots, lemon juice, mushrooms, and meat glaze.

3. 3

   Stir in butter, add vinegar, gherkins, tarragon, and soy.

4. 4

   Serve cutlets with sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 4. The excerpt below is the record exactly as published.

Fried Grouse Cutlets. — Prepare three young Grouse and cut them lengthwise in halves ; split the drum-stick and thrust it inside the hip ( see Trussing); beat each half slightly, skin them, roll them in clarified butter and breadcrumbs, .season with salt and pepper, and fry for twelve minutes over a moderate fire, turning them so as to cook both sides. Make a sauce as follows : Put a small bunch of herbs in a saucepan with 2 dessert-spoonfuls of chopped shallots and the juice of two lemons ; boil for two minutes with the cover on the pan, add 1 teacupful of raw mushrooms cut in small squares, simmer till the liquor is reduced, then put in 1 breakfast- cupful of melted meat glaze. When boiling, move the stewpan from the fire, and stir in 5oz. of butter ; when the butter is melted, without boiling, and the sauce well thickened, add a little vinegar, 2 table-spoonfuls of gherkins cut in small squares, 1 teaspoonful of tarragon-leaves chopped small, and 1 table-spoonful of soy

Cook this with the app: pantry check, scaling, and the assistant.